Teriyaki Tofu Bowls with Kimchi Mayo
Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that's high in texture and flavor!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 block extra-firm tofu
- 2 tablespoons avocado oil
- 1/4 cup teriyaki sauce (more to taste)
- 1 clove garlic, grated or minced
- 1/2 cup kewpie mayo
- 3/4 cup kimchi, chopped finely
- salt and pepper to taste
- 1 -2 cups steamed jasmine rice
- 1 -2 cups steamed broccoli
- 4 g reen onions, thinly sliced (green parts)
Steps
Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe’s and it needs almost no pressing!)
Gently grate the tofu on a box grater so you get medium shreds.
Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
The tofu takes a bit, so while it’s cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It’ll smell amazing when the garlic hits!)
Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!
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